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Oshikundu or Ontaku is a traditional drink made from fermented millet (mahangu) flour, brans and malted sorghum flour mixed with lukewarm water. It is made from cereal. Ontaku has short life span and it has to be consumed within the same day, preferably within 6 hours once it is ready. Ontaku is more common among Ovambo people people and in some part of Kavango Region. The knowledge of creating Ontaku has been passed orally from one generation to the other orally, hence existing through generations of Ovambo people. It is widely sold in open markets and mostly associated with rural areas and northern Namibia. Oshikundu can be served with porridge to bolster its flavor and nutritional content in the absence of heartier foods.
The combination is left to ferment for several hours at room temperature. Once Oshikundu is ready to drink it becomes brown with a thick texture. It is nutritious but has a short shelf life, usually being a home-brewed drink enjoyed daily.
A study carried out in 2001 by the Department of Food Science at the University of Namibia revealed that it was possible to produce a dry mix containing malted pearl millet and sorghum, that would be nutritionally enhanced with bambara nut. This mix could then be sold for making oshikundu.
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